I’m Getting tired of my same old shrimp recipies. Lets hear some of your favorite shrimp recipies.
One of my favorites:
Creamy Citrus Shrimp and Pasta
12 ounce box of bowtie pasta
1 tablespoon olive oil
1 tablespoon butter
¾ pound low country shrimp peeled, you may leave the tails on if you prefer
Salt and fresh ground pepper
3 small garlic cloves minced
1 small shallot finely chopped, may substitute sweet onion, about 3 tablespoons
Juice of half a lemon
Juice of half a lime
Juice of half an orange
3 tablespoons clam juice
2 tablespoons of capers
2 tablespoons chopped thyme
¼ cup whole cream
1 tablespoon butter
Cook the pasta according to package directions until aldente. Start the shrimp sauté a bout 5 minutes before the pasta is done so they can be combined when they are done. For the sauté, add the olive oil and butter to a large sauté pan over medium high heat. Add the shrimp and season with salt and pepper. Sauté briefly on both sides, about one minute each. Reduce the heat to medium and add the garlic and shallots. Cook for about one minute. Add the lemon, lime, and orange juice and clam juice. Cook until the liquid is reduced by a half. Whisk in capers, thyme, cream and butter, and heat through over low heat. Drain the pasta and add to the sauté pan and mix thoroughly. Serve immediately with crusty bread. I like a good Chardonnay to go with it!
Long Enuff
Hampton Plantation Shrimp. Its in the Charleston Reciept cookbook. Don’t leave out the bacon grease.
POOF!
My health nut sister sent this low fat shrimp recipe to me last week when she saw pics of the shrimp Penfishn and I caught. Really was good, and I’d recommend serving it over hot steamed rice next time. I did use a whole cup of wine instead of a half cup, and I simply forgot to put in bay leaves. Would’ve used fresh herbs, but it was too late to see to cut them. The dried ones worked just fine.
BBQ Shrimp
1/2 cup fat free Italian dressing (Kraft)
1/3 cup Worchestershire sauce
5 bay leaves
1Tbsp. paprika
1Tbsp. Dried oregano
1 Tbsp. Dried rosemary
1 Tbsp. Dried thyme
3 cloves garlic
1 1/2 tsp. black pepper
1 tsp hot sauce (I also shook in some dried crushed red pepper flakes)
2 Tbsp. butter or margarine
2 pounds raw shrimp
½ cup white wine
Lemon Wedges
Bring everything to a boil in a large saucepan or deep skillet and add 2 lbs large shrimp with the peels on. Cover and cook on med heat 7 minutes, stirring every 2-3 minutes. Add 1/2 cup dry white wine and cook 1 more minute. Serve in bowls with lemon wedges and french bread to mop up the sauce.
Shrimp Cakes
1/2 green pepper, finely diced
1 clove garlic, minced
1 lb. shrimp chopped
1/2 Cup May
1 tbs. Dijon Mustard
1 tbs. Lemon Juice
1 1/2 tbs. Old Bay (or any seasoning you like)
1-2 Cups Bread Crumbs
Saute green peppers and garlic in butter and/or olive oil, add shrimp just as you take off heat. Barely cook shrimp, remove and let cool a bit. Mix everything in a bowl adding bread crumbs until thick or consistency you like. Form into cakes and sautee in butter/olive oil.
I’d type up Penfishn’s FAMOUS Shrimp Dip, but I’m 'fraid she’d chop off my fingers! 
Maybe if you send her a real sweet message she’ll share it with you and only leave out 1 or 2 ingredients?
have given it to others before…its a little of this…a little of that…and …all i know is that when Andrea gets hers she hides it from jack:smiley:
miss’n fish’n
212 SEAHUNT